Zucchini and Parmesan Egg Muffins

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or use muffin liners.

Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture.

In a mixing bowl, whisk the eggs until well beaten.

Add the grated zucchini, diced bell peppers, diced red onion, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper to the beaten eggs. Mix everything together until well combined.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top. You can insert a toothpick into the center of a muffin; if it comes out clean, they are done.

Allow the Zucchini and Parmesan Egg Muffins to cool in the muffin tin for a few minutes.

Carefully remove the muffins from the tin and serve them warm. They can be enjoyed as a low-carb breakfast or snack option.